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Blood-enriching rose beef sausage

A technology of beef sausage and rose, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of no dietary health care effect, harm to human health, single flavor, etc., and achieve tender and elastic meat, reasonable proportioning ratio, and delicious taste Effect

Inactive Publication Date: 2013-01-30
牛岷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Nitrite is commonly used as a preservative and fungicide in sausages. Long-term use of nitrite will cause cancer and other side effects that endanger human health.
In addition, the existing sausages also have the disadvantages of single flavor and no therapeutic and health care effects.
[0004] Due to the high fat content of existing sausages, and the finished products are mostly in bulk, directly exposed to the air, lipid oxidation is prone to occur, the storage property is poor, and the shelf life is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A blood-enriching rose beef sausage, the weight ratio of raw materials is as follows: every 1000g of beef needs to be mixed with 25g of shiitake mushrooms, 30g of sugar, 30g of salt, 1g of monosodium glutamate, 0.3g of pepper powder, 3g of ficin, 1g of five-spice powder, 30ml of blood-tonifying wine, Dark soy sauce 9ml, rose pollen 16g, black tea powder 15g; the blood-tonifying wine is made from the following raw materials in weight ratio: every 3000g of white wine needs to be mixed with 120g of Chinese yam, 50g of angelica, 30g of red beans, 80g of red dates, cooked Shouwu 500g, 100g walnut meat, 50g medlar, 20g Ophiopogon japonicus, 90g lotus seed meat, 100g ginger.

[0017] The preparation method of the blood-replenishing wine is as follows: mixing all the raw materials, sealing and soaking for 5-6 months, filtering to remove the residue and taking the liquid.

[0018] Described a kind of blood-enriching rose beef sausage, its preparation process comprises the follow...

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PUM

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Abstract

The invention discloses a blood-enriching rose beef sausage. The weight ratio of the raw materials of the sausage is that every 1000 grams of beef is added with 20 to 30 grams of dried mushroom, 25 to 35 grams of sugar, 25 to 35 grams of salt, 0.5 to 1.5 grams of monosodium glutamate, 0.2 to 0.5 grams of pricklyash peel, 2 to 4 grams of ficin, 0.5 to 1.5 grams of five spices powder, 25 to 35 ml of blood-enriching wine, 8 to 10 ml of dark soy sauce, 10 to 20 grams of rose powder and 10 to 20 grams of black tea powder. The components of the sausage are reasonable in proportion, so that the sausage has mellow taste and tender meat, and is fragrant.

Description

technical field [0001] The invention relates to the field of sausages, in particular to a blood-enriching rose beef sausage. Background technique [0002] Sausage is a long cylindrical tubular food made by using very ancient food production and meat preservation technology to grind animal meat into a puree and then pour it into casings. [0003] Nitrite is commonly used as antiseptic and fungicide in sausages. Long-term use of nitrite will produce side effects such as carcinogenicity that endanger human health. In addition, the existing sausages also have the disadvantages of single flavor and no dietary and health care effects. [0004] Due to the high fat content of the existing sausages, and most of the finished products are in bulk, directly exposed to the air, lipid oxidation is prone to occur, the storage property is poor, and the shelf life is short. Contents of the invention [0005] The purpose of the invention is to solve the existing problems and provide a blo...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/30A23L13/40A23L13/60
Inventor 牛岷
Owner 牛岷
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